Resumo

ALONSO GONZALEZ, Pablo  e  PARGA DANS, Eva. The taste of pesticides in wine: With a short guide to recognize the taste of pesticides in wine. Estud. soc. Rev. aliment. contemp. desarro. reg. [online]. 2018, vol.28, n.52. ISSN 2395-9169.  https://doi.org/10.24836/es.v28i52.610.

Afternoon falling, in an old stone room at Mas del Rivet, in Provence, two dozen wine professionals gather for an unprecedented experience to discover the taste of pesticides in blind tasting. The hands head towards the glasses, the looks cross with suspicion, the effluvia of the white wines, one organic, the other not, sprinkle the knowing noses. Samples of the pesticides found in conventional wine and diluted in water await for comparison in the water in a second row - each one already throws them a suspicious look - but for now the tasters smell, savor and compare both wines. There is a deep silence, in which a joint exclamation resounds (Douzelet and Séralini, 2018: 15, all translations by the authors).

Palavras-chave : contemporary food; wine; pesticides; environment; taste; consumers.